The aim of this research was to estimate sensory shelf life of "huacariz" and "cefop" mantecoso cheese, vacuum packaging: "cefop" and packaging to the atmospheric pressure: "huacariz"; brands marketed in Cajamarca, using accelerated shelf life testing. For this purpose, "huacariz" cheese was stored at 20, 28, 35 y 40 °C, while it was set at 20, 28, 35 °C storage for "cefop" cheese, performing acceptability sensory tests according to time storage with both 41 consumers constants. The results from sensory analysis were analyzed by software R for survival analysis statistics applied to sensory shelf life of foods. For this, Weibull distribution was applied and allowed to know shape (β) and scale (α) parameters, just being β value necessary to know the reliability of the raw data. The accelerated storage at temperatures close to 35 ºC yielded values of β < 2, for both cheeses, by t...

The aim of this research was to estimate sensory shelf life of "huacariz" and "cefop" mantecoso cheese, vacuum packaging: "cefop" and packaging to the atmospheric pressure: "huacariz"; brands marketed in Cajamarca, using accelerated shelf life testing. For this purpose, "huacariz" cheese was stored at 20, 28, 35 y 40 °C, while it was set at 20, 28, 35 °C storage for "cefop" cheese, performing acceptability sensory tests according to time storage with both 41 consumers constants. The results from sensory analysis were analyzed by software R for survival analysis statistics applied to sensory shelf life of foods. For this, Weibull distribution was applied and allowed to know shape (β) and scale (α) parameters, just being β value necessary to know the reliability of the raw data. The accelerated storage at temperatures close to 35 ºC yielded values of β < 2, for both cheeses, by t...

This present research aimed to determine the sensory shelf life of "Aji de Gallina" packed in glass jars by statistical survival with accelerated testing. Were prepared Samples, which were stored at 30, 40 and 50 °C for 47 days, for which 50 untrained panelists (consumers) were recruited. The survival statistical model’s parameters were 3.9372 μ ± 0.08, 0.06 ± 0.1593, 3.6905 ± 0.05 and 0.1512 ± parameters σ were 0.04, 0.02 ± 3.6003, 0.0692 ± 0.02; accruing to storage temperatures of 30, 40 and 50 °C, respectively, with an activation energy value of 11.63 ± 3.234 kJ / mol. Finally, it was concluded that sensory shelf life of "Aji de Gallina" packed in glass jars at 20 °C storage, with 50% rejection, was 53.49 ± 4.76 days.

La presente investigación tuvo como objetivo determinar la vida útil sensorial del "Ají de Gallina" envasado en frascos de vidrio mediante estadística de supervivencia con pruebas aceleradas. Se elaboraron muestras, las cuales fueron almacenadas a 30, 40 y 50 °C durante 47 días, para lo cual se reclutó a 50 panelistas no entrenados (consumidores). Los parámetros del modelo estadística de supervivencia µ fueron 3,9372 ± 0,08; 0,1593 ± 0,06; 3,6905 ± 0,05 y los parámetros σ fueron 0,1512 ± 0,04; 3,6003 ± 0,02; 0,0692 ± 0,02; resultantes para las temperaturas de almacenamiento de 30, 40 y 50 °C, respectivamente, con un valor de Energía de Activación de 11,63 ± 3,234 kJ/mol. Finalmente, se concluyó que la vida útil sensorial del ají de gallina envasado en frascos de vidrio a 20 °C de almacenamiento, con 50% de rechazo, fue de 53 ,49 ± 4,76 días.

This present research aimed to determine the sensory shelf life of "Aji de Gallina" packed in glass jars by statistical survival with accelerated testing. Were prepared Samples, which were stored at 30, 40 and 50 °C for 47 days, for which 50 untrained panelists (consumers) were recruited. The survival statistical model’s parameters were 3.9372 μ ± 0.08, 0.06 ± 0.1593, 3.6905 ± 0.05 and 0.1512 ± parameters σ were 0.04, 0.02 ± 3.6003, 0.0692 ± 0.02; accruing to storage temperatures of 30, 40 and 50 °C, respectively, with an activation energy value of 11.63 ± 3.234 kJ / mol. Finally, it was concluded that sensory shelf life of "Aji de Gallina" packed in glass jars at 20 °C storage, with 50% rejection, was 53.49 ± 4.76 days.

The consumption of vegetables with the greatest nutraceutical potential, especially those with high levels of antioxidants such as anthocyanin and phenolic compounds, has become popular among health conscious consumers. The aim of this research was to determine the nutraceutical potential of sirimbache fruits (Gaultheria glomerata (Cav.) Sleumer). Characterization of the berries resulted in the following: 11.4 °Brix, 3.25 pH, 0.35% acidity, 83.74% moisture, 0.16% ash, monomeric anthocyanins (112.88 mg cyanidin 3-glucoside / 100 g of sample), total phenolic compounds (344.37 mg of gallic acid / 100 g of sample) and vitamin C (13.87 mg ascorbic acid/ 100 g of sample). These values indicate that sirimbache is a nutraceutical food of great interest. Therefore, the expansion of sirimbache to health conscious markets may be feasible. Such expansion is of great importance for rural agribusines...

The consumption of vegetables with the greatest nutraceutical potential, especially those with high levels of antioxidants such as anthocyanin and phenolic compounds, has become popular among health conscious consumers. The aim of this research was to determine the nutraceutical potential of sirimbache fruits (Gaultheria glomerata (Cav.) Sleumer). Characterization of the berries resulted in the following: 11.4 °Brix, 3.25 pH, 0.35% acidity, 83.74% moisture, 0.16% ash, monomeric anthocyanins (112.88 mg cyanidin 3-glucoside / 100 g of sample), total phenolic compounds (344.37 mg of gallic acid / 100 g of sample) and vitamin C (13.87 mg ascorbic acid/ 100 g of sample). These values indicate that sirimbache is a nutraceutical food of great interest. Therefore, the expansion of sirimbache to health conscious markets may be feasible. Such expansion is of great importance for rural agribusines...

ABSTRACT The consumption of vegetables with the greatest nutraceutical potential, especially those with high levels of antioxidants such as anthocyanin and phenolic compounds, has become popular among health conscious consumers. The aim of this research was to determine the nutraceutical potential of sirimbache fruits (Gaultheria glomerata (Cav.) Sleumer). Characterization of the berries resulted in the following: 11.4 °Brix, 3.25 pH, 0.35% acidity, 83.74% moisture, 0.16% ash, monomeric anthocyanins (112.88 mg cyanidin 3-glucoside / 100 g of sample), total phenolic compounds (344.37 mg of gallic acid / 100 g of sample) and vitamin C (13.87 mg ascorbic acid/ 100 g of sample). These values indicate that sirimbache is a nutraceutical food of great interest. Therefore, the expansion of sirimbache to health conscious markets may be feasible. Such expansion is of great importance for rural ag...

Presentamos el caso de un paciente femenino de 34 años que inicia con cuadro de dolor abdominal, así como elevación de bilirrubinas a expensas de la directa, por lo que se le realiza una colangiopancreatografía retrograda endoscópica (CPRE), reportando: a) esfinterotomía exitosa sin complicaciones, b) coledocolitiasis resuelta endoscópicamente, c) colangitis secundaria. Presentó dolor abdominal importante a las 72 h, con cuadro clínico de choque hipovolémico e irritación peritoneal. Se realizó una laparotomía exploradora observando una laceración hepática grado III. Se realizó rafia hepática y colecistectomía y se deja empaquetada a la paciente, para ser reintervenida quirúrgicamente a las 24 h, logrando un adecuado control del sangrado posterior a la colocación de hemostático (Nexstat®). Se realizó una nueva laparotomía debido a la formación absceso subdiafragmÃ...